SC - ETROG JELLY

[Seton1355@aol.com]

Hi again.

I have been following an interest of mine and
perusing Stephan's files on preserving and
pickling.  I have extracted some of the
recipes for future use.

One of the problems that I have noticed with
the cooking in our Barony is the lack of
sauces and accompaniments to food.  Now at my
last feast I tried to remedy this and had
served a few sauces.  I gather the reason for
the failure to serve sauces is more one of
time.  People don't feel they have the time
to prepare sauces on the day.  In my case, I
have a severe back injury and am physically
unable to now cook a feast in its entirety on
the same day.  As a consequence, I have now
fallen back on recipes that I know that I can
prepare in advance and so pre-cook for over a
month or more freezing or preserving prior to
a feast.

Basically, I am looking for any period
recipes for preserves, sauces and relishes
that will keep or can be pre-prepared.  If
you have pre-prepared could you give me an
idea of how long you kept them and how (ie
frozen, in fridge, a couple of days, a month
etc).

I have found some period recipes, but was
interested that (besides the green sauce) I
hadn't been able to find any other sort of
herb relishes.  Is it just that I don't have
enough resources, or was it not common to
make vegetable/herb relishes?

Thanks for your consideration,

Lorix

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